Blueberry, Almond and Lemon Cake
Full Cream AmasiButter
Recipe Information
12
serves:
20 mins
prep time:
50 mins
cook time:
easy
difficulty:
Ingredients:
For the Cake:
- 225 g First Choice Butter, at room temperature
- 240 g castor sugar
- 2 lemons, zested
- 3 eggs
- 200 g self-raising flour
- 5 ml baking powder
- 2 ml salt
- 100 g ground almonds
- 250 ml First Choice Amasi
- 160 g blueberries, dusted in a little flour plus extra for garnish
For the Topping:
- 200 g icing sugar, sifted
- 40 ml lemon juice
- 20 g toasted almond flakes
Preparation method:
For the Cake:
- Preheat the oven to 170°C. Grease a bundt tin and dust with flour.
- Place the First Choice Butter, castor sugar and lemon zest in a bowl and beat on a high speed for 3-4 minutes, until light and fluffy.
- Add the eggs one at a time and beat very well after each addition.
- Sift together the self-raising flour, baking powder and the salt, and mix in the ground almonds.
- Add the dry ingredients and the First Choice Amasi to the creamed butter and egg mixture and mix to make the batter.
- Fold in the blueberries and spoon the batter into the prepared bundt tin.
- Bake for 30 minutes, then cover the top loosely with tinfoil and continue to bake for ±20 until cooked. Test by inserting a knife into the middle: it’s ready if the skewer comes out clean.
- Cool for 15 minutes, then remove from the tin and place on a wire rack to cool completely.
For the Topping:
Whisk together the icing and lemon juice until smooth. Drizzle the icing over the cold cake, sprinkle with toasted almond flakes and blueberries.